Comments on: Ensaimadas by Imang Salud Dayrit-Santos

By: Tia

Tia — Mon, 26 Apr 2010 14:29:40 +0000

The ensaymada topic is hot and i love ensaymada. Could someone tell me where to get a good and affordable baking course on ensaymada and other breads.Preferably around makati or cubao.

By: marc medina

marc medina — Sun, 23 Nov 2008 21:13:16 +0000

korek.

By: cai

cai — Fri, 14 Nov 2008 07:46:50 +0000

Grabe!!
Kahit anong klaseng ensaymada pa yan, que recipe pa ni Jose Rizal yan..nakakataba pa rin yan! hehehe..

By: maria

maria — Sun, 02 Nov 2008 22:49:47 +0000

wow, didn’t realize the passion about ensaimada was this…fantastic. i love it. i thought i was alone. yup, the original ensaimadas really were different.

but just keep the discussion going…

tossing in my share, i too make ensaimada but i don’t make a batch unless i have the entire day dedicated to it. yup, ensaimadas will not go rancid IF it was properly cooled before it was packed and, but of course, the tools, kitchen and ingredients were not contaminated with unmentionables.

a good ensaimada that was really given the right time and temperature to rise will last long.

i’m only good as the last ensaimada i baked so i might as well go somewhere to test them out. i don’t have the energy nor the time to really make it as i want it to be. sigh.

maybe when i retire…

By: Meliza

Meliza — Fri, 31 Oct 2008 00:29:05 +0000

Peace to all. Just to correct, I never profess that our ensaimadas are the originals since my grandmother learned to bake ensaimadas after attending cooking lessons in San Fernando in the 30s or maybe late 20s from a Kapampangan who studied cooking in Paris. She just revised her recipe when she started selling them. I guess the genres of these large Kapampangan ensaimadas evolved from there.

BTW, Marc, your sister Lui was my daughter’s high school classmate at Assumption.